Blue Corn Muffins With Cranberries
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Muffins, Vegetarian | 1 | Servings |
INGREDIENTS
| 3/4 | c | Finely ground blue cornmeal |
| 1 | c | Unbleached white flour |
| 2 | t | Baking powder |
| 1 | t | Baking soda |
| pn | Salt | |
| 1 | Egg | |
| 1 | Egg white | |
| 3/4 | Skim milk | |
| 1/3 | c | Canola oil |
| 1/2 | c | Honey or maple syrup |
| 3/4 | c | Cranberries |
INSTRUCTIONS
Preheat oven to 350. Stir together dry ingredients. In separate bowl, stir together liquid ingredients. Mix liquid and dry ingredients until just combined; batter will be lumpy. Stir in cranberries. Fill oiled muffin tin (I use a veg. spray) about 3/4 full with batter. Bake until toothpick comes clean, about 18-20 min. Makes 10 muffins (I got 11). Per serving: 208 cal, 4g protein, 8g fat (!), 30g carbo, 17mg cholesterol, 211 mg sodium, 1g fiber. Source: Vegetarian Times ~- Gina Pasquale Email: pasquale@lanl.gov From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2713
Calories From Fat: 759
Total Fat: 85.7g
Cholesterol: 186mg
Sodium: 2379.1mg
Potassium: 465.4mg
Carbohydrates: 463.4g
Fiber: 32.4g
Sugar: <1g
Protein: 22.8g